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BEST CREAM PUFFS, CLASSIC CREAM PUFFS

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INGREDIENTS FOR THE SHELLS 1/2 cup (120 ml) water 1/2 cup (120 ml) whole milk 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces large pinch kosher salt 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly) 1 cup (127 grams) all-purpose flour 4 large eggs FOR THE CREAM CHANTILLY 1 cups (237 ml) heavy cream, cold 3 TBSP powdered sugar 1 tsp vanilla extract or vanilla bean paste INSTRUCTIONS For the Shells Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade. When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you ...
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Best Lemon Blueberry Cheesecake Cake

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Ingredients Blueberry Cheesecake: ¾ cup fresh blueberries 16 oz. cream cheese- room temperature 1/2 cup granulated sugar 2 Tablespoons all-purpose flour 1 ½ teaspoons vanilla 2 eggs + 1 egg yolk- room temperature 1/4 cup sour cream 1/4 cup heavy cream Lemon Blueberry Cake: 2 cups all-purpose flour 2 Tablespoons corn starch ¼ teaspoon salt 2 teaspoons baking powder 2/3 cup unsalted butter-room temperature 1 and 1/3 cups granulated sugar 2 eggs + 1 egg white 1 ½ teaspoons vanilla extract 2 teaspoons lemon zest ½ cup milk 3 Tablespoons lemon juice 1 ½ cups blueberries- fresh (if use frozen do not thaw) 3–4 teaspoons of flour- to toss the blueberries Lemon Cream Cheese Frosting: 12 oz. full-fat brick style cream cheese- softened 1 cup unsalted butter-softened ¼ teaspoon salt 3 ½ ...
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BEST TIRAMISU RECIPE

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Ingredients 1 cup (240 ml; 8 oz) whipping cream 1 cup (225 g; 8 oz) Mascarpone cheese 2-3 Tbs sugar to taste 1 tsp vanilla extract 1 Tbs amaretto or rum 2 1/2 cups (591 ml; 20 oz) strong cold coffee 200 g (about 7 oz) ladyfingers* (savoiardi) cocoa for dusting Instructions Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum. Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream. Cover and refrigerate Easy No Eggs Tiramisu for at least 2 hours. Dust with cocoa before serving. This article and recipe adapted from this site
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Easy Homemade Classic Cinnamon Rolls

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Must-Haves: 2 cups Organic All-purpose flour (I used Bob's Red Mill) 3 cups Artisan Bread flour (I used Bob's Red Mill) 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!) 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!) 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred) 1/4 cup WARM water 1/4 cup unsalted butter (That's 4 Tbsps!) 2 large eggs, room temp. 1/2 tsp sea salt 1 tsp ground cinnamon For the Filling: 3 Tbsps unsalted butter, melted 1/2 cup organic brown sugar (I used Sugar in the Raw!) 1 Tbsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Cream Cheese Glaze: 4 oz. organic cream cheese, at room temp (That's 1/2 a pack!) 1 tsp vanilla extract 3 cups organic powdered sugar 2-4 Tbsps organic heavy cream 3 Tbsps unsalted butter, softened Instructions: For the Dough: Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowl...
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Best Italian Pear Almond Cake

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Ingredients 9 Tbsp unsalted butter at room temperature 9 Tbsp white sugar 2 large eggs 7 Tbsp all-purpose flour 3.5 oz ground almonds 1/2 tsp baking powder 3 medium pears ripe, peeled, cored and halved 1.7 oz flaked almonds Icing sugar for garnish Instructions Pre-heat oven to 375° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside. Prepare pears, by peeling, coring and cutting in half. Set aside. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the butter and white sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, ground almonds and baking powder. Spoon batter into the prepared springform pan and use a palette knife to even out the mixture. (Batter will be thick and fill the pan only about an inch thick). Arrange the pear halves over the top of the cake and bake in pre-heated 375° oven for 25 minutes. Remov...
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Best Snickerdoodle Cheesecake Bars

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INGREDIENTS FOR THE CHEESECAKE LAYER 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt FOR THE SNICKERDOODLE LAYER 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling DIRECTIONS Preheat oven to 350ยบ and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until jus...
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BEST ICE CREAM SANDWICH SUNDAE ICEBOX CAKE

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INGREDIENTS:   24ice cream sandwiches(homemade or store-bought)   12ouncejar caramel topping (or substitute homemade)   12ouncejar hot fudge topping (or substitute homemade   8ounceCool Whip Chopped peanuts Maraschino cherries DIRECTIONS: Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month. This article and recipe adapted from this site
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